It may look like a vibrant salsa, but don’t be fooled. This protein-packed salad is about to become your new favourite recipe from Clove kitchen.
Charred corn and tomato salad
Ingredients
- 4 cobs corn, de-husked
- 2 tomato, diced
- 1 capsicum, diced
- 1 bunch coriander, leaves picked and stems finely sliced
- 1 can red kidney beans, drained
- 1 clove garlic, minced
- 3 tbsp olive oil
- 1 lime, juiced and zested
- 1 tbsp chilli paste
- 1 tbsp red wine vinegar
- 1/2 tsp salt
For the toasted pepita seeds
- 1/2 cup pepita seeds, toasted
- 1/4 tsp olive oil
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Clove Kitchen Tips
We love this salad because it can be served as a starter with corn chips and cocktails or as a side for a main meal. It's adaptable, so you can sub out any ingredients you don't have. You can replace the capsicum with chopped cucumber or gently mix through diced avocado. We've also made this salad with black beans and it was delicious!
With charred corn and tomatoes, and a flavour mix of red kidney beans, pepita seeds, chilli paste and coriander (it’s ok, you can skip if preferred), it’s sure to be your new favourite recipe for lunch, dinner or as a BBQ side dish.
Method
Step 1
Preheat the oven to 160 degrees. In a small baking tray put the pepita seeds, add the oil, salt, pepper and cayenne and mix well. Spread into an even layer and toast in the oven for 7 minutes or until seeds are lightly browned. Remove from the oven and allow to cool.
Step 2
Pick coriander leaves into a small bowl and pop them into the fridge until needed; this stops the leaves from wilting while you're preparing the salad. Wash stems well, remove the roots, and then very finely slice the coriander stems.
Step 3
Dice the tomatoes and capsicum into small pieces and put into a big bowl with the coriander stems and drained red kidney beans. Mince a garlic clove into the bowl and add 3 tablespoons olive oil, the juice and zest of a lime, the chilli paste, red wine vinegar, salt, and pepper. Mix well and set aside to develop the flavors.
Step 4
Meanwhile, de-husk the corn cobs, rubbing a little oil over each cob. Lie on a plate and season generously with salt and pepper. Heat a frypan, grill or BBQ and cook the corn, turning often, for 8-12 minutes until golden and a little charred.
Step 5
Allow to cool and then cut the kernels from the cob. Add the corn to the salad and mix well. Taste for seasoning, adding more chilli, lemon juice, and salt or pepper if needed.
Step 6
Sprinkle with toasted pepita seeds and coriander leaves, gently mix and tip onto a flat serving platter.
Helpful tips
How can I make this salad spicier?
Our team of health coaches are all university-qualified dietitians or registered nutritionists with experience in weight management and behaviour change.
What is a good substitute for pepita seeds?
Our team of health coaches are all university-qualified dietitians or registered nutritionists with experience in weight management and behaviour change.
Nutrition per serving
Calories
358
kcal
Fat
10
g
Carbohydrates
10
g
Protein
10
g
Fiber
10
g
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.
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